Mix according to directions on back of box (or recipe). Pour into cupcake pan and bake. Let cool overnight.

When cool, cut each cupcake in half horizontally. Set aside.

Mocha Buttercream Ingredients:

1/2 cup butter, softened to room temperature

1 cup all-vegetable shortening

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder

4 cups powdered sugar

1/4 cup cold coffee

chocolate sprinkles (optional)

hazelnut wafer cookie rolls (optional)

Directions:

Brew a cup of coffee and set aside to cool.

Place butter, shortening and vanilla in a large bowl and mix with an electric mixer on high until creamy. Add in cocoa and blend well. Add powdered sugar, 1 cup at a time, mixing well after each addition. The mixture will be thick and crumbly. Pour in cold coffee and mix on high speed until it reaches a light, whipped consistency.

Spoon frosting into a cake decorating bag fitted with a star tip (or gallon-size baggie with the corner cut off).

Set half of a cupcake into the bottom of a clear punch cup. Squeeze a swirl of frosting on top, filling in the middle (watch the video above to see how this is done). Set another cupcake half on top and add another layer of frosting. Add a third layer of cupcake and finish off by swirling a mound of frosting on top.

Top with chocolate sprinkles. Now stick 2 hazelnut wafer cookies into the cake cup. That's it!